Crispy, crunchy, aromatic nutritious vada/fritters

Name: Crispy, crunchy, aromatic nutritious vada/fritters
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 C URAD, skinned; 1/2 C POHA; 2 inches peeled ginger, grated; 4 cloves, Garlic, grated, optional; 1/2 cup finely chopped onion; 2 Green chilies, finely chopped; 1/4 cup Curry leaves, finely chopped; 1/4 cup Coriander leaves, finely chopped; 1/4 c Italian curly kale, finely chopped; 1/4 c GREEN BELLPEPPER, finely chopped; Pinch asafetida; 1 tsp Pepper powder, freshly ground; 1 tsp Cumin powder; 1 tsp carom powder; 1 tsp Chili powder; Pinch baking soda; As needed Salt; As required vegetable oil, preferably peanut oil

Lakshmi Sridharan Ph D @cook_19872338

USA

Easy to make aromatic spicy, flavorful and tasty vadas are party favorites. Frisp and cruchy outside, soft inside. Though deep fried, these vadas are healthy snacks as the recipe includes healthy vegetable ingredients such as curly kale, bellpeppers. I use peanut oil for deep frying. Peanut oil gives a nutty flavor to the fritters. It also has high smoking point. #TC

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

25 mins

4 servings

1 CURAD, skinned
1/2 CPOHA
2 inchespeeled ginger, grated
4cloves, Garlic, grated, optional
1/2 cupfinely chopped onion
2Green chilies, finely chopped
1/4 cupCurry leaves, finely chopped
1/4 cupCoriander leaves, finely chopped
1/4 cItalian curly kale, finely chopped
1/4 cGREEN BELLPEPPER, finely chopped
Pinchasafetida
1 tspPepper powder, freshly ground
1 tspCumin powder
1 tspcarom powder
1 tspChili powder
Pinchbaking soda
As neededSalt
As required vegetable oil, preferably peanut oil
snack. fritter

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Steps

25 mins

1

Prepare a checklist; Keep the necessary items near the cooking area
2

Prepare a checklist; Keep the necessary items near the cooking area
3

Vada Batter: soak urad in water for 4hrs; Strain
Grind with ginger, green chilies and a cup of water to make asoft silky batter Add finely chopped chopped curry leaves, kale leaves, green bell pepper and cilantro, ground spices (cumin, black pepper, fenu greek), 1tsp baking soda to the batter in a bowl. add poha. Mix together. Rest for 10 minutes.
Salt to taste before frying. No need to add water.
4

Heat oil in a heavy kadai over medium flame I used a heavy cast iron wok
Take 1/4c batter to make a vadas Apply some oil on the palm and pat the vada batter, If you are afraid of dropping the fritter directly into oil, you may flatten the batter on A slotted spoon and then slide it into hot oil. Add the vadas one by one to the hot oil. Flip after a minute. Press lightly with a slotted spoon. Both sides should turn golden brown..
5

You can tell if a vada is cooked or not by breaking it open. Adjust frying time accordingly.
Remove the fried fried with a slotted spoon after draining the oil into the wok. Place them on a paper towel to remove the oil on the surface. Transfer the fritters to a serving plate. Taste and serve, You may serve with chutney or ketchup

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Lakshmi Sridharan Ph D @cook_19872338

on October 06, 2025 20:46

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography